I’m sharing my Spicy Tuna Recipe that pairs raw tuna with sriracha for a sushi-style dish you can have ready in 15 minutes or less.

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I never thought a fifteen minute kitchen stunt could taste this wild, but when sashimi grade ahi tuna meets Sriracha hot sauce, something addictive happens. I wanted bold, clean flavor without the fuss, so I trimmed the tuna, chopped it rough and mixed till it sang.

People who dig Fresh Tuna Recipes will get where I’m going, and if you liked Spicy Tuna Recipe riffs from restaurants, this one cuts faster and hits harder. It’s simple, slightly reckless and totally sushi bar worthy.

Stick around if you like sharp heat and raw texture that actually tastes like dinner, not a trend.

Ingredients

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Ahi tuna: lean, high protein, omega 3s, silky texture, fresh fish flavor, raw-friendly.
Japanese mayo: adds creaminess, umami, richer than regular mayo, higher eggy flavor.
Sriracha: spicy, slightly sweet, vinegary kick, adds heat and brightness, not overly complex.
Soy sauce: deep umami saltiness, boosts savory notes, watch sodium levels if you’re watching salt.
Toasted sesame oil: intense nutty aroma, tiny amount goes far, gives toasty depth without extra grease.
Scallions: fresh green bite, mild onion flavor, adds crunch and color, low calorie garnish.
Chili crisp or togarashi: optional, chili crisp adds crunch and heat, togarashi offers citrusy spice complexity.

Ingredient Quantities

8 oz (225 g) sashimi grade ahi tuna

2 tbsp Japanese mayonnaise (Kewpie)

1 tbsp Sriracha hot sauce

1 tsp soy sauce (low sodium ok)

1 tsp toasted sesame oil

1 tbsp scallions (green onions)

1 tsp toasted sesame seeds

1/4 tsp sea salt or kosher salt

Optional 1/2 tsp chili crisp or togarashi

How to Make this

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1. Start with very cold, sashimi grade ahi tuna (8 oz), pat it dry with paper towels and trim any sinew, its easier to dice when cold.

2. Using a super sharp knife, cut the tuna into small 1/4 inch dice, try to make the pieces uniform so the texture is consistent.

3. In a chilled bowl mix 2 tbsp Japanese mayonnaise (Kewpie), 1 tbsp Sriracha, 1 tsp soy sauce, 1 tsp toasted sesame oil, and 1/4 tsp sea or kosher salt until smooth; if you want extra heat add the optional 1/2 tsp chili crisp or a sprinkle of togarashi.

4. Taste the sauce and adjust, add a little more mayo to mellow it or more sriracha to make it hotter, remember you can always add but cant take away.

5. Gently fold the diced tuna into the sauce, dont mash it — you want nice chunks, fold in 1 tbsp chopped scallions as you go.

6. Sprinkle in 1 tsp toasted sesame seeds and fold once more just to distribute, dont overmix or the tuna will get mushy.

7. Chill the mixture 5 minutes if you want it firmer, otherwise serve right away on sushi rice, inside rolls, on crackers or as a nigiri topping, garnish with extra scallions or sesame seeds.

8. Keep leftovers refrigerated and eat within 24 hours, never refreeze raw tuna and always use clean knives and cutting boards to avoid cross contamination.

Equipment Needed

1. Very sharp knife (sashimi or chef’s knife)
2. Clean cutting board (nonporous, for raw fish)
3. Paper towels (to pat the tuna dry)
4. Chilled mixing bowl (metal bowl set over ice works great)
5. Measuring spoons (1/4 tsp up to 1 tbsp)
6. Small whisk or fork (to emulsify the mayo and sauces)
7. Silicone spatula or spoon (to gently fold the tuna, dont mash it)
8. Airtight container or plastic wrap (for chilling and storing leftovers)

FAQ

Can I use canned tuna? Canned tuna will work for a quick snack but it will not have the fresh texture or flavor of sashimi grade ahi. If you want the classic sushi experience use fresh sashimi grade fish.

How spicy is this recipe and can I change it? With 1 tbsp Sriracha it is medium heat for most people. Reduce the Sriracha or skip the chili crisp to make it milder. Add more Sriracha or chili crisp for extra heat.

How long can I store leftovers? Best eaten same day. Stored in an airtight container in the fridge it will be okay up to 24 hours but texture and flavor will decline after that.

Do I have to use Japanese mayo? Japanese mayo gives a creamier, slightly sweeter umami taste. Regular mayo works in a pinch but the flavor will change. You can use a light yogurt for a different, tangier profile.

Can I use this for rolls and nigiri? Yes. Use it as a filling for maki, a topping for nigiri (place a small ball of rice under a spoonful), or mix into a rice or salad bowl. Keep the portion small for nigiri so it stays balanced.

How To Make Spicy Tuna For Sushi At Home! Recipe Substitutions and Variations

8 oz sashimi grade ahi tuna: swap with sushi‑grade salmon, seared ahi (if you dont want raw), canned light tuna drained and chopped, or firm tofu for a vegetarian take
2 tbsp Japanese mayonnaise (Kewpie): regular mayo plus 1/2 tsp rice vinegar or a pinch sugar, vegan mayo, or plain Greek yogurt for a tangier lighter mix
1 tbsp Sriracha hot sauce: sambal oelek, gochujang thin with a little water and honey, or chili garlic sauce; regular hot sauce plus a touch of sugar also works
1 tsp soy sauce: tamari (gluten free), coconut aminos (lower sodium, sweeter), or reduced amount of Worcestershire if you need a pantry swap

Pro Tips

1) Keep the tuna bone cold and the knife razor sharp. Cold fish cuts cleaner so the dice hold their shape, and a dull blade will mash the pieces. Chill your bowl and knife in the fridge for a few minutes if you can, it helps a lot.

2) Aim for uniform cubes and handle them gently. Same sized pieces give you a consistent bite, and folding instead of stirring keeps the texture intact. Dont overwork it or it gets mushy fast.

3) Taste and tweak the sauce slowly. Add more mayo to calm heat, a little more soy for salt, or a tiny splash of lime or yuzu to brighten things up. Small adjustments make a big difference, so go easy and taste after every change.

4) Fresh textures and safety matter. Toast sesame seeds and add something crunchy when serving for contrast, but keep leftovers cold and eat within 24 hours. Use separate cutting boards and clean knives to avoid cross contamination, and never refreeze raw tuna.

How To Make Spicy Tuna For Sushi At Home! Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Spicy Tuna Recipe that pairs raw tuna with sriracha for a sushi-style dish you can have ready in 15 minutes or less.

Servings

servings

Calories

285

kcal

Equipment: 1. Very sharp knife (sashimi or chef’s knife)
2. Clean cutting board (nonporous, for raw fish)
3. Paper towels (to pat the tuna dry)
4. Chilled mixing bowl (metal bowl set over ice works great)
5. Measuring spoons (1/4 tsp up to 1 tbsp)
6. Small whisk or fork (to emulsify the mayo and sauces)
7. Silicone spatula or spoon (to gently fold the tuna, dont mash it)
8. Airtight container or plastic wrap (for chilling and storing leftovers)

Ingredients

8 oz (225 g) sashimi grade ahi tuna
2 tbsp Japanese mayonnaise (Kewpie)
1 tbsp Sriracha hot sauce
1 tsp soy sauce (low sodium ok)
1 tsp toasted sesame oil
1 tbsp scallions (green onions)
1 tsp toasted sesame seeds
1/4 tsp sea salt or kosher salt
Optional 1/2 tsp chili crisp or togarashi

Directions

Start with very cold, sashimi grade ahi tuna (8 oz), pat it dry with paper towels and trim any sinew, its easier to dice when cold.
Using a super sharp knife, cut the tuna into small 1/4 inch dice, try to make the pieces uniform so the texture is consistent.
In a chilled bowl mix 2 tbsp Japanese mayonnaise (Kewpie), 1 tbsp Sriracha, 1 tsp soy sauce, 1 tsp toasted sesame oil, and 1/4 tsp sea or kosher salt until smooth; if you want extra heat add the optional 1/2 tsp chili crisp or a sprinkle of togarashi.
Taste the sauce and adjust, add a little more mayo to mellow it or more sriracha to make it hotter, remember you can always add but cant take away.
Gently fold the diced tuna into the sauce, dont mash it — you want nice chunks, fold in 1 tbsp chopped scallions as you go.
Sprinkle in 1 tsp toasted sesame seeds and fold once more just to distribute, dont overmix or the tuna will get mushy.
Chill the mixture 5 minutes if you want it firmer, otherwise serve right away on sushi rice, inside rolls, on crackers or as a nigiri topping, garnish with extra scallions or sesame seeds.
Keep leftovers refrigerated and eat within 24 hours, never refreeze raw tuna and always use clean knives and cutting boards to avoid cross contamination.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.